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Monday, March 19, 2012

Scrambled Eggs Cooking Light breakfast

It’s been more than a year that The Foodie gave me this cookbook – Cooking Light, and now it’s been more than six months that I’ve posted about it. So it’s a high time now that I need to post a recipe from it.

I had prepared this breakfast number of times earlier, but I thought it came near to perfect this time. Hence clicked the snaps and here it goes on my blog.
You Do:
Beat about 3-4 eggs in an open vessel, whisk is thoroughly – add melted butter 1-2 tbsp to this. Then heat on medium flame stirring this mix, follow with salt and pepper (if you like). Look into it that the mix does not stick to the bottom, overall it will thicken.
I normally remove the vessel in between where I add 1 tbsp of Milk , and whisk and then re-heat again. This makes the scrambles soft and non-sticky.
Done! You can have it just like that or with a toast !
Happy Cooking and Posting about it :)